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How many types of primary cuts of beef?

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Answer:

Upper Half

Chuck - one of the most common sources for hamburger.
Rib - Short ribs, rib eye steak.
Short Loin - from which porterhouse steaks, and filet mignon, the most tender, are cut.
Sirloin - less tender than short loin, but more flavorful.
Round

Lower Half

Brisket - often associated with barbeque beef brisket.
Shank - used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts.
Plate
Flank

First answer by Umraz. Last edit by Umraz. Contributor trust: 2 [recommend contributor ]. Question popularity: 2 [recommend question].

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